Deep fried ribeye

kcult

kcult

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I plan to deep fry a ribeye today and was curious about something.

You guys may have seen my thread about mustard fried chicken. If not...

https://www.carolinafirearmsforum.com/index.php?threads/holy-shiznit-mustard-fried.47776/

A couple of replies in that thread mentioned using mustard as a pre-rub coating. The guide I was going by says season, then fry. Simple enough. But, what should I expect if I gave the roast a light coating of mustard before adding season? Because I'm not going to roll this in flour, can I expect the same awesomeness I experienced with the mustard fried chicken, or would this most likely turn into a cluster?

Thoughts?
 
I've coated some ribeyes with a light coat of mustard before I have dusted them with some rub and salt before I air fry'd then, got a decent crust on them, dunno how it would fair actually being deep-fried
 
Loosely following this video for the frying.



On a side note, the dude cutting the roast is Ken Witter. I don't have any affiliation with him, but just noted that he runs a lawn care service in Brevard county.
 
It’s now close to 7:30 pm and there’s no word from @kcult. Is he in a beef coma or has he decided we don’t need to know how it turned out? :mad:
 
Youve got my attention
 
Jeppo said:
It’s now close to 7:30 pm and there’s no word from @kcult. Is he in a beef coma or has he decided we don’t need to know how it turned out? :mad:
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I made a beginner's mistake. I thought I could set it and forget it. Plus, it started to rain, so I tossed the lid on the fryer. That resulted in a temp skyrocket. Luckily, I took it out 5 minutes early, but not early enough for a true medium rare. More like medium well, except for the thickest portion.

The good news is no one treated it like your typical ribeye. It was more like roast. The edges were definitely crispy. That, I liked. The flavor was a bit dark, but that was to be expected, considering my oil is now black.

I do consider it a fail, but with an asterisk. It was plenty edible. Especially, considering how free the beer was flowing.

Sides included green beans (from a can, but I think they were Glory), homemade mashed ranch potatoes, and baked onions. See @Geezer for that recipe. They have been a hit everytime I made them.

I definitely will be hovering over the cooker next time.
 
lowspeed said:
I deep fried some pork chops a couple of weeks ago. Damn....................... They were fantastic.
Click to expand...

If that's on the menu, I'l see you this weekend..

Say it is...
 
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